I have experimented quite a few times with this dish that I am now super confident that if you make it you'll love it too; deliciously creamy, satisfying and both dairy and gluten free (should you wish it to be!).
Ingredients: (serves 4)
2 Large Baking Potatoes 2 tbsp Baby Capers 50g Vegetable/Sunflower Spread
50g Vegetable/Sunflower Spread 50g Plain Flour / Gluten Free Flour 275ml Vegetable Stock 150ml Coconut Milk / Almond Milk 2 tbsp Fish Sauce 6 Pickled Cornichons Handful of chopped parsley
750g Mixed Fish (cleaned and diced) Method:
Prepare the potatoes by scrubbing them clean (do not peel), cut them in half making sure they are roughly the same size then place in a saucepan of cold water. Once they have come to the boil …